Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: about 2 cups)

Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.

How to Make It

Step 1

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Step 2

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Step 3

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

Ratings & Reviews

Byerger's Review

ccpocket44
August 27, 2013
This is a great salad! I don't recommend keeping it a second day, though.

ccpocket44's Review

Belanos
January 27, 2013
N/A

nerdyconnie's Review

yogarunner1
October 21, 2012
this dish is soooo delicious. i left out the edamame and carrots and added more cucumbers and sliced bell peppers instead. In fact, add whatever vegetables you like more instead! the dressing is what makes this dish! i added some chopped ginger and a jalapeno to the dressing and blended it all. this dish is so refreshing and summery! a favorite for sure!!!

yogarunner1's Review

nerdyconnie
May 30, 2011
Very fresh and yummy!!! Pretty easy. I didn't get any heat from the serrano so may spice it a bit more next time.

GailFool's Review

Byerger
June 08, 2009
Excellent salad. I added crushed ginger and hot chili paste to the dressing and it was delicious. I also added sliced grilled marinated skirt steak instead of the shrimp for something a little different. YUM.

Belanos's Review

GailFool
February 15, 2009
This is a great dish. I've made it several times, and have taken it to 3 potluck dinners where it received rave reviews. I make the following changes: In place of the soba noodles, I use 100% whole-wheat spaghetti; to make it vegetarian, I substitute diced tofu for the shrimp (sautéed until lightly to moderately golden); and I substitute another herb such as basil or parsley for the cilantro, as I don't care for the latter. This is definitely a keeper.